Ingredients
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1 Tablespoon extra virgin olive oil
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1 large onion, chopped
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1 clove garlic, minced
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1/2 cup roughly chopped red bell pepper
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1/2 cup roughly chopped green bell pepper
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1/2 cup roughly chopped yellow bell pepper
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1 (14.5 ounce) can fire-roasted tomatoes, drained and chopped
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2 tablespoons adobo seasoning
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon crushed red pepper flakes
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1 1/2 pounds beef tenderloin, cut into 1/2-inch cubes
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1/2 pound bacon, sliced into strips
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1/4 teaspoon salt, divided
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1/4 teaspoon black pepper, divided
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1 large poblano chili pepper, seeded and chopped
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1/2 cup water, plus more if needed
Directions
Subtitle: Spicy, Hearty, and Full of Flavor
Quick Description: This soup is packed with flavor from fresh poblano chili peppers, which adds a richness and depth that you can taste right away. The slow cooking process brings out all the flavors without using any added oils, making this dish a great choice for anyone looking for something healthier and more natural.
Ingredients:
– 1 Tablespoon extra virgin olive oil
– 1 large onion, chopped
– 1 clove garlic, minced
– 1/2 cup roughly chopped red bell pepper
– 1/2 cup roughly chopped green bell pepper
– 1/2 cup roughly chopped yellow bell pepper
– 1 (14.5 ounce) can fire-roasted tomatoes, drained and chopped
– 2 tablespoons adobo seasoning
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon crushed red pepper flakes
– 1 1/2 pounds beef tenderloin, cut into 1/2-inch cubes
– 1/2 pound bacon, sliced into strips
– 1/4 teaspoon salt, divided
– 1/4 teaspoon black pepper, divided
– 1 large poblano chili pepper, seeded and chopped
– 1/2 cup water, plus more if needed
Instructions:
Step 1: Preheat the oven to 350°F (180°C).
Step 2: Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute until softened and translucent, about 5 minutes. Stir in the garlic and continue to cook, stirring occasionally, until fragrant, about 30 seconds.
Step 3: Stir in the red, green, and yellow bell peppers, tomatoes, adobo seasoning, cumin, coriander, and red pepper flakes. Bring to a simmer over low heat, stirring frequently, and cook until slightly thickened, about 10 minutes. Season with half the salt and black pepper. Set aside.
Step 4: Meanwhile, place the beef and bacon in a large bowl. Mix together the remaining ¼ teaspoon each of salt and black pepper. Sprinkle evenly over the meat and mix gently but thoroughly. Let marinate while preparing the rest of the dish.
Step 5: Place the beef and bacon in a single layer in a baking sheet. Roast in the preheated oven until browned and crisp, about 20 minutes. Remove from the oven and set aside to cool completely. Shred the cooled meat using two forks.
Step 6: In a blender, combine the roasted meat, poblano chili pepper, and water. Blend until smooth. Return the mixture to the pot containing the sauce. Simmer over low heat, stirring occasionally, until the sauce has reached your desired consistency, about 10 minutes.
Step 7: Serve hot with tortilla chips or rice. Enjoys!
Difficulty Level: Medium
Servings: 4
Total Time Needed: 2 hours
Note: For best results, use poblano chilis. If you cannot find them locally, use Anaheim chilis instead.
Nutrition Facts:
– Calories: 200 calories per serving
– Protein: 2 grams per serving
– Carbohydrate: 10 grams per serving
– Total Fat: 8 grams per serving
– Saturated Fat: 2 grams per serving
– Cholesterol: 0 milligrams per serving
– Sodium: 150 milligrams per serving
Steps
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1
Done
|
Step 1: Preheat the oven to 350°F (180°C). |
|
2
Done
|
Step 2: Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute until softened and translucent, about 5 minutes. Stir in the garlic and continue to cook, stirring occasionally, until fragrant, about 30 seconds. |
|
3
Done
|
Step 3: Stir in the red, green, and yellow bell peppers, tomatoes, adobo seasoning, cumin, coriander, and red pepper flakes. Bring to a simmer over low heat, stirring frequently, and cook until slightly thickened, about 10 minutes. Season with half the salt and black pepper. Set aside. |
|
4
Done
|
Step 4: Meanwhile, place the beef and bacon in a large bowl. Mix together the remaining ¼ teaspoon each of salt and black pepper. Sprinkle evenly over the meat and mix gently but thoroughly. Let marinate while preparing the rest of the dish. |
|
5
Done
|
Step 5: Place the beef and bacon in a single layer in a baking sheet. Roast in the preheated oven until browned and crisp, about 20 minutes. Remove from the oven and set aside to cool completely. Shred the cooled meat using two forks. |
|
6
Done
|
Step 6: In a blender, combine the roasted meat, poblano chili pepper, and water. Blend until smooth. Return the mixture to the pot containing the sauce. Simmer over low heat, stirring occasionally, until the sauce has reached your desired consistency, about 10 minutes. |
|
7
Done
|
Step 7: Serve hot with tortilla chips or rice. Enjoys! |
